Joe’s Stone Crab is a famed restaurant and South Beach institution, that typically sees throngs of tourists coming to sample their famous stone crabs. The wait for a table is not for the faint of heart. They are also famous for their fish dishes and this ginger salmon has been a classic on the Joe’s Stone Crab menu for years. This is their recipe, that you can make at home, to recreate the Joe’e experience. Serve with garlicky green beans and wedges of lemon and lime.

Ginger salmon

Author: Lisa Farber, adapted from Joe's Stone Crab

Ingredients

  • 4 6-8 oz salmon fillets
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 teaspoon sake or sherry
  • Pinch of cayenne pepper
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry white wine
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh minced ginger
  • 1/2 teaspoon sugar
  • 2 garlic cloves minced
  • Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons dry white wine
  • 1 large garlic clove minced
  • 1/4 teaspoon tabasco sauce
  • 1/3 cup minced onion
  • pinch of cayenne pepper

Instructions

  1. Rinse the salmon fillets and pat dry.
  2. Cut 2-3 shallow slashes in each skin side, without cutting all the way through.
  3. Make the marinade: Combine all the ingredients in a mixing bowl. Place the salmon, flesh side down, in a shallow non-aluminum dish. Pour in the marinade, cover with plastic wrap, and refrigerate for 1-2 hours, turning the salmon over once or twice.
  4. While the salmon is marinating, prepare the sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar. Add all of the remaining sauce ingredients, and combine until well mixed.
  5. Preheat oven to 375 F. Transfer salmon fillets (discard marinade) to an oven safe pan, pour prepared sauce over the fish and bake for 8 minutes, skin side up. Put the oven on broil, turn the fish fillets to skin side down, and allow the fillets to broil for about 3-4 minutes, or until the tops are glazed and just firm to the touch. Serve with pan juices, and wedges of lemon and lime.

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